Category Archives: Turkey

Turkey recipes

Spicy Bacon & Gorgonzola Turkey Meatballs drizzled with Sriracha Mayo on a bed of Fresh Arugula

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This was A-Mazing. Do not omit any ingredients… they all work together in such harmony it’s a palate symphony. I will absolutley make this a staple on my dinner table.

Spicy Bacon & Gorgonzola Turkey Meatballs

Ingredients

Directions

  1. Combine everything (except the arugula, bacon & Sriracha Mayo) and shape into 10 meatballs, place into a shallow baking dish lined with foil and parchment (for easy clean up and so the meatballs release easily from pan).
  2. Bake in a 375 degree oven for 30 minutes.
  3. While meatballs are cooking, slice bacon into small pieces and fry into bacon bits until crispy and browned, drain grease.
  4. To serve, make a bed of about 1 1/4 c. arugula and place 2 meatballs on top, drizzle the meatballs with about 1 Tbsp of Sriracha Mayo and top with approx 2 slices worth of bacon bits. This makes 10 meatballs, 2 meatballs per serving with 3.04 Net Carbs per serving with 1.73 coming from veggies.
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No-Bean Chili

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Shown here with a couple hot dogs and melted cheese on top.

The Ingredients :

1 lb. Ground Beef 93/7% fat

1 lb. Ground Turkey

4 links Isernio’s Chicken Italian Sausage, squeezed from casings

2 Green Bell Peppers (15-16oz)

1/2 large Onion, diced (5 oz)

1 can Hunts Tomato Paste (6 oz)

1 can Hunts Tomato Puree (10.75 oz)

4 cloves Garlic, pressed through garlic press

2 large Red Tomatoes, chopped

3 c. Beef Broth

5 Tbsp. Chili Powder

2 tsp. Cumin, ground

2 tsp. Salt, coarse ground

1 can Pumpkin, not pie filling (15 oz)

What to Do:

Combine all 3 meats with beef broth and mix well in a large stockpot.

Heat pot over Med-High heat, add garlic and onion and stir well until browned.

Add tomatoes, green peppers, tomato paste, tomato puree and spices and bring to a simmer.

Cover, reduce heat to Med-Low, cook for 45 minutes, stirring occasionally.

Stir in Pumpkin, and cook for 15 more minutes stirring often.

Makes about 16 – 1 cup servings

Sodium: 568mg     Fat: 8.42g     Fiber: 3.6g     Net Carbs: 6.11g          VeggieNetCarbs: 5.18g     Protein: 17.32g     Calories: 183

Ratios:    Carbohydrate: 22%     Fat: 41%     Protein: 37%

Update 2-7-2016: I doubled the pumpkin in this recipe tonight and love the results!! Will do that from now on.

Meatloaf Florentine

The Ingredients:

2 – 10 oz. boxes of Frozen Spinach, whole leaf

1.25 lbs.  Ground Turkey 93/7 fat

1 lb. Ground Beef 85/15 fat

3 large Eggs

12 oz. bag Frozen Onions, chopped

4 cloves Garlic, pressed through garlic press

1/2 c. Golden Flaxmeal

2 tsp. Salt

1 tsp. Black Pepper

1 tsp. Chili Powder

2 tsp. Bacon Grease

3 oz. Cheddar Cheese, shredded

3 oz. Mozzarella, shredded

What to Do:

Put frozen spinach in a dry pan, cover, cook on medium heat until thawed, stirring occasionally to break it up.

Add onions and garlic to spinach, turn up heat to med-high, add bacon grease, stir well and cook uncovered for 5 minutes, stirring frequently. Remove from heat and allow to cool down.

In a large bowl, combine all other ingredients and mix well, then stir in spinach mixture when cooled slightly and mix very well.

Scoop mixture into large loaf pan (mine was very full!) or divide into 2 loaf pans and bake at 350 degrees for 1 1/2 hours for one large loaf pan.

Makes 14 servings (cut into 7 large slices then again down the middle)

Sodium: 644mg     Fat: 20.32g     Fiber: 4.2g      Net Carbs: 3.31g           VeggieNetCarbs: 2.0g     Protein: 20.17g     Calories: 322

Ratios: Carbohydrate: 9%     Fat: 57%     Protein: 34%

This is especially good when you take one serving, slice it in half and pan fry till crisp on each side. Doesn’t dry out at all, so moist!